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Corn beignet

Corn beignet

Corn beignet with ricotta, smoked trout roe and chives

BY ANA ROŠ - This beignet is a reinvention of an old-fashioned dish from the Soča Valley. It is made with corn flour, filled with ricotta, smoked trout roe and topped with roasted polenta flour.

Allergens

Egg, milk, gluten, fish. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

Good to know

Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

More info

Trout roe origin UK.

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